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eyeguy 54

Summer Sausage rolls ?

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A few years ago I had a recipe for making summer sausage where I made the mix and cured it for 3 days. Then I wrapped them double in tin foil and put them in a big pot of boiling water amd it turned out great. I can't find it and I can't remember how long to leave it boiling??? I think it was a very short time,then turn the heat off for a couple hours. Then cool for a day in the fridge. Any of you guys ever hear of this way to do it? I remember it was really good stuff. Thanks

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Here's a similar recipe that I use and it is good.

3 lbs. ground venison

3 Tbs. salt (tender quick)

8 tsp. course ground black pepper

2 tsp. mustard seed

1 tsp. liquid smoke

1/2 tsp. onion powder

1/2 tsp. garlic powder

1 C. water

Crushed peppercorns

Mix all ingredients until well blended. Refrigerate overnight

Roll by hand into log and wrap with aluminum foil, shiny side in.

Use a knife and cut small slits in the bottom of the roll for drainage while cooking.

Place on flat sheet and bake in 350º oven for 1-1/2 hours.

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I've got the boiling recipe at home - if I remember I'll track it down tonight and post it. Darn good stuff! If I remember right, its really close to Bob's.

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By the way, notice that my recipe does not use venison/pork or beef blends. This is just venison and you will want to make smaller logs. I usually divide mine into three 1# logs or more smaller ones because once I start cutting it with crackers and cheese, I don't stop till I have to, if you know what I mean.

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